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Fermentation at home: Introduction to the microbial world
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Open in the appKeynote with Cindy Wunderli The world of microorganisms is fascinating and surprisingly simple for home use. In her keynote, Cindy Wunderli provides an ideal introduction to the fundamentals of fermentation. She shares insights from her own fermentation projects, showcases… Keynote with Cindy Wunderli The world of microorganisms is fascinating and surprisingly simple for home use. In her keynote, Cindy Wunderli provides an ideal introduction to the fundamentals of fermentation. She shares insights from her own fermentation projects, showcases various ideas for everyday use and explains how to venture into your own first experiments in your home kitchen with simple ingredients, koji cultures and lactic acid fermentation. As a special highlight, Cindy takes a brief excursion into a traditional craft: the roughly 600-year-old Bodaimoto method for sake production. This is considered one of the oldest forms of sake brewing art and combines koji work step by step with lactic acid fermentation. An impressive example of how rice, water, koji spores, time and care create an extraordinary beverage and complex flavors. This event is part of the Soil to Soul Symposium 2026. Here you can find the complete program overview.